Honey-Soy-Roasted Pork with Braised Vegetables

Chef Tetsu Yahagi bastes this pork shoulder with a mix of honey, soy sauce and meaty demiglace, forming a glaze that is at once sweet and savory.
Plus: More Pork Recipes

Chef Tetsu Yahagi bastes this pork shoulder with a mix of honey, soy sauce and meaty demiglace, forming a glaze that is at once sweet and savory.
Plus: More Pork Recipes

More

Ingredients

One 4 1/4-pound, boneless pork shoulder roast, tied

Kosher salt

Freshly ground black pepper

2 tablespoons vegetable oil

1/2 cup honey

1/4 cup soy sauce

1 cup veal demiglace (see Note)

1 cup chicken stock or low-sodium broth

1 pound baby carrots (about 20), scrubbed

1 pound medium turnips (about 5), peeled and cut into 1-inch wedges

3/4 pound brussels sprouts, halved through the core

How to Make It

Step 1

Preheat the oven to 400°. Season the pork all over with salt and pepper. In a large skillet, heat the oil until shimmering. Add the pork roast and cook over moderately high heat, turning, until browned all over, about 12 minutes. Transfer the pork to a 12-by-14-inch roasting pan.

Step 2

Pour off all of the fat from the skillet. Add the honey and cook over moderate heat, stirring, until it turns a deep amber, 3 to 5 minutes. Stir in the soy sauce, then add the demiglace and chicken stock and bring to a boil. Pour the liquid over the pork and roast for about 50 minutes, basting every 10 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 120°; add 1/4 cup of stock or water to the roasting pan if the juices evaporate too quickly.

Step 3

Scatter the carrots, turnips and brussels sprouts around the pork and roast for about 25 minutes longer, basting occasionally, until the pork is glazed and an instant-read thermometer inserted in the thickest part registers 150°. Transfer the pork roast to a carving board, tent it with foil and let it rest.

Step 4

Return the roasting pan to the oven and roast the vegetables for 20 to 25 minutes longer, until tender. Using a slotted spoon, transfer the vegetables to a medium bowl. Pour the pan juices into another smaller bowl or a gravy boat.

Step 5

Thinly slice the pork and serve with the pan juices and vegetables.

Chef's Notes

Veal demiglace, a kind of concentrated stock, is available at Whole Foods and other specialty markets.